It’s here! I want to shout it from the rooftops, from the mountaintops, and from the sun-drenched beaches. Summer is definitely here. I see it in the overextended and heavy branches of my tomato plant, in the dirt covered toes of my kids, and in my neglected house, as we run out the door at the first sun sighting in an attempt to soak up as much vitamin D as we can.
We have plans to read books on the beach and wet our toes in the ocean. A new tent has been purchased and at least two camping trips are in the works. There are strawberries to pick and cherries are just coming on. Summer is here!
My days are planned around the food we can eat, in an attempt to sneak in as much of this season’s bounty as I can possibly muster. Berries are in our morning oatmeal and sit atop our freshly made frozen yogurt to cool us down in the afternoon. I pick vibrant green mint and chives and toss them into eggs and blend them into salad dressings. The cherries never even make it into the food, as the kids devour them by the bagful before I get to them. Corn sits next to our grilled chicken and is tossed into our salads, along with nectarines and fresh herbs. Summer is here!
If screaming from the mountaintops isn’t your thing, my featured salad recipe (below) will do it for you. It is loaded with all the best of summer: fruit so juicy it drips to the floor and turns everything sticky, sweet corn, and green-staining herbs – all making this salad the best sort of food for a picnic. Serve alongside barbecued chicken or vegetables for a complete meal. Put aside any leftovers for tomorrow, so you can linger in the sun all day without worrying about dinner. It’s the salad that heralds the arrival of summer for you, so you can just sit and enjoy it all.
Food blogger www.notwithoutsalt.com
GREEN RICE SALAD WITH NECTARINES AND CORN
Recipe from Vibrant Food, by Kimberley Hasselbrink (serves 3-4)
3/4 cup brown basmati rice
1 1/4 cups, water plus 1 to 2 tablespoons more for the sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 small jalapeño, seeded and chopped
Zest and juice of 1 small lime
1 tablespoon extra-virgin olive oil
2 small ears fresh corn, husks and silk removed
Extra-virgin olive oil
Fine sea salt
2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
2 medium-ripe nectarines, pitted and thinly sliced lengthwise
1/2 cup crumbled queso fresco (I used Feta)
1. In a small saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.
2. Preheat the broiler.
3. To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat, turning every few minutes, until golden and blackened in spots, 10 -15 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cut the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.
4. Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeño, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it’s too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.
5. To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best if served immediately. Can be made up to a day in advance; bring to room temperature before serving.